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Made from the Chainbaker recipe. All of the hydration comes from mashed sweet potatoes, which were also used for the scald. No knead.
Chainbaker recipes never disappoint, this has become the best burger of my life (it surpasses everything i've ever eaten even at a restaurant). The burger sauce i made for this is FIRE!
Burger sauce recipe:
2 parts of light mayonnaise
1 part of reduced shugar ketchup
1 tbsp dijon mustard
Pepper
Smoked paprika
Caramelized onion
Finely diced crispy bacon
Potatoes:
Wash and dice yellow potatoes (leave the skin on).
Boil for roughly 10 minutes (may vary depending on the size of the chunks)
Oil homogeneously with approx 10g of oil per 500g of raw potatoes (less will not get them crispy and too much will give an unpleasant oily flavour and will make the surface cook too fast and burn)
Cook in a ventilated hoven until crispy and golden turning them once or twice.
Season with salt after cooking or they'll become soggy.
For the bun recipe go and watch Chainbaker on youtube:
One day I might get a food thermometer, for now the barista thermometer is doing an adequate job to tell me this loaf is ready.
Recipe: www.chainbaker.com/whole-wheat-loaf/. - turned into sourdough bread
Recipe link: www.chainbaker.com/naturally-leavened-rye-bread-is-so-eas...
Making this for the 2nd time, as everybody loves it. Switched half of sunflower seeds to pumpkin seeds, I like both in a bread
This shows the crumb from 100% Hydration Cold Fermented Whole Wheat Sandwich Bread from the Chainbaker recipe.
Here's a whole wheat recipe from ChainBaker on YouTube, with the addition of dried cranberries. It's dangerous to make a large batch because you may eat yourself into a coma.
I dream that one day I'll bake mistake free. One can hope.
This was from Chainbaker's No Kneed English Muffin recipe.
150g bread flour
10g melted butter
1g instant yeast
2g salt
6g honey
1 egg yolk
90g milk
rested, then three folds at 15 minute intervals, shaped, cold proofed over night.
Baked for half an hour in a frying pan at medium low heat, flipped and shifted several times for an even bake.
Mistake number 1 - started the cast iron pan on medium high heat to get the pan warmed quickly and then got distracted. That's why the buns are more than browned.
Mistake number 2 - polenta was meant to be used at the end as a dusting after shaping and as a dusting in the frying pan. I mistakingly used it to dust the counter top during one of the folds, which got the polenta into the middle of the buns. Doh (pun intended). Plus, I didn't have polenta, or semolina, and used white grits as a substitute, which are a little grainier and coarser.
Still, the result was pretty tasty.
Just a little Chainbaker inspired comparison bake.
Using homebakers flour with an unspecified amount of ascorbic acid and malt powder
All purpose flour from the supermarket
Whole wheat flour from the supermarket
Both white flours had a protein content of 11% and no mention of gluten strength
Baker's formula:
Flour 100
Water 60
Salt 1,2
Yeast 0,3
For the whole wheat I sifted the flour and made a soaker with the bran.
This is all no-knead, overnight fermentation and also overnight proofing.
Baked at 200 fan off.
And I have noticed with this experiment that my oven favors the lower heating element.
During folding and shaping there was a slight difference in handeling the two white flours. The homebakers flour held it's shape better and after rising it didn't flow as much sideways as the AP flour.
60% hydration was a very low hydration for the whole wheat flour. The dough was stiff and hard to shape. I basically just rolled it up to make a loaf and it stayed the same shape just a little puffier.
After baking all breads were successful. The homebakers flour made the fluffiest bread, all purpose flour was actually okay for what flour I used and the whole wheat was dense but had still risen a fair bit and had lots of flavor.
Fun experiment and I learned a lot about the flours available to me.
Basic sour dough recipe from Chainbaker - 100g levain, 400g bread flour, 50g whole wheat, 265g water and 10g salt. Cold bulk fermentation. I was pleasantly surprised that it turned out at all. Not much rise in overnight bulk fermentation or the 3 hour proof, compared to commercial yeast performance. But, really good oven spring. The dough was quite stiff following bulk fermentation and there was a little bit of water ringing the edge of the dough. Might have over done the two folds at the beginning of the bulk fermentation.
A little bummed with my bake again. I’m starting to think it’s my oven. Over cooked outside and completely moist on the inside. Any suggestions on an oven upgrade. Should I go gas oven or electric oven
I'm really struggling with this one. This is the third time I tried and baked this, but always comes out sticky in the middle, or even worse.
Original recipe: www.chainbaker.com/farmers-bread/
I don't have barley malt syrup at home, so I substituted 30g syrup with 24g diastatic malt flour.
The cold fermentation for this one was a bit longer, around 30 hours, so I gave it a fold around mid-time.
Baked in a cast iron pan 210 ℃ (fan off), 20 minutes with lid on, and another 20 minutes without the lid.
What am I doing wrong here? What should I change?
I don't wan't to give up on this one, I really like the taste.
Modified from the Chainbaker 50-50 sandwich loaf recipe, using cold bulk fermentation and a Pullman pan. Instead of 50% whole wheat, I substituted 50% Kamut flour. The dough didn’t seem to rise as much during bulk fermentation and oven spring, as can be seen by the rounded edges. Good flavor, but a little dry.
A little bummed with my bake again. I’m starting to think it’s my oven. Over cooked outside and completely moist on the inside. Any suggestions on an oven upgrade. Should I go gas oven or electric oven
Cooked directly on iron gridle, gas range. I used the techniques from the Chainbaker videos and applied it to a pita bread recipe I've used before.
I purchased this set but haven't tried it yet. I think it will be better than a dutch oven. I wish it was a little larger but we'll see how it helps. This was listed in Chainbakers Amazon list